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REC: Miniature Pecan Sticky Buns (from Martha Stewart's ENTERTAINING)

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1956 posts
Joined: Mar 10, 2006


Posted to Thread #11273 at 4:42 pm on Jul 3, 2008

Miniature Pecan Sticky Buns
Approximately 48 miniature rolls

1 ounce fresh cake yeast, or 2 packages dry yeast
1/4 cup sugar
1/2 teaspoon salt
1/4 cup whole milk
1/2 cup sour cream
1 teaspoon lemon juice
Grated rind of 1 lemon
1/2 teaspoon vanilla extract
2 egg yolks
3 cups flour
1 cup (2 sticks) unsalted butter, room temperature

1 teaspoon cinnamon
3/4 cup currants, plumped in 3 Tablespoons brandy
1/2 cup light brown sugar
1/2 cup unsalted butter, melted
3/4 cup light brown sugar
1/2 cup honey
3/4 cup broken pecans

Cream the yeast, sugar, and salt until syrupy. (If you are using dry yeast, add 1 Tablespoon of the milk to cream ingredients.) Add the milk, sour cream, lemon juice and rind, and vanilla and mix until smooth. Add the egg yolks and half the flour, blending well. Beat the softened butter into the dough and add the remaining flour. Turn onto floured board and knead until smooth and elastic, about 10 minutes. Form into a ball, place in a butter bowl, and let rise, covered, in the refrigerator at least 4 hours.

Preheat oven to 350 degrees F.

To form sticky buns, turn the dough out onto a floured board and knead until smooth. Roll out into a long rectangle 4 inches wide and 1/8 inch thick. Spread cinnamon, currants, and 1/2 cup light brown sugar evenly over rectangle. (I roll out half the dough at a time. Roll each half into an 18"x4" rectangle; brush dough with some additional melted butter than what is called for in the recipe amount given; then sprinkle with cinnamon-currant-light brown sugar mixture.) Roll lengthwise into a tight cylinder and cut into 3/4-inch thick slices. (Each half will give you 24 rolls.)

Prepare miniature muffin tins by brushing each with melted butter. Combine brown sugar and honey and place a teaspoon of the mixture into each tin. Add a few nuts and cover with the cut slices of pastry. Brush tops with remaining melted butter and bake until puffed and golden brown, about 15 to 20 minutes.

Turn sticky buns onto cookie sheets immediately and cool completely before serving.

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